I like to serve pasta with a hot chilli sauce. To make your own, blend together chilli, tomato juice, honey, allspice and a touch of salt. It’s quick and delicious.
- 500g rigatoni pasta
- 500g field mushrooms
- 2 garlic bulbs
- 4 tbsp olive oil
- 300g broccolini stems
- 100g Manuka smoked cheddar cheese, finely grated, to serve
- Flaky salt
- Freshly ground black pepper
1 Preheat the oven to 180°C.
2 Cook the pasta as per packet instructions. Peel the field mushrooms and put in a roasting tray with the whole garlic bulbs. Drizzle with olive oil and season with salt and pepper. Cook in the oven for 30-40 minutes.
3 Allow the garlic to cool slightly then squeeze out the flesh. Put half the garlic in a food processor with all the mushrooms, a little olive oil, salt and pepper. Blitz until combined.
4 Bring a pot of salted water to the boil. Remove the outer leaves of the broccolini, then drop it into the water. Remove after 30 seconds and plunge into an ice bath.
5 Heat a frying pan, add the mushroom purée and cooked pasta, and toss to coat the pasta evenly. Finally, add the broccolini and roasted garlic cloves until just heated through.
6 Serve in small bowls with finely grated Manuka smoked cheddar.